Gai Yang (Thai Grilled Chicken)

The chicken marinade is key to this grilled chicken recipe's far-from-boring flavor. Brush with canned coconut milk while the chicken grills to keep the meat nice and moist.

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3.5 by 4 people

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  • Makes: 6 servings
  • Hands On: 20 mins
  • Total Time: 3 hrs

Gai Yang (Thai Grilled Chicken)

Directions

  1. For marinade: In a small food processor combine cilantro, garlic, lime juice, fish sauce, coconut aminos, ginger, turmeric, and peppercorns. Cover; process until smooth.
  2. Prick chicken all over with a small knife. Place chicken in a plastic bag set in a shallow dish. Pour marinade over chicken. Seal bag; turn to coat. Chill at least 2 hours and up to 24 hours.
  3. Remove chicken from marinade; discard marinade. Grill on rack of a covered grill over indirect heat 35 to 45 minutes or until 175 degrees F for wings, legs, and thighs and 50 to 60 minutes or until 170 degrees F for breasts. Brush with coconut milk the last 20 minutes of grilling. To serve, sprinkle with additional cilantro.
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Nutrition Facts (Gai Yang (Thai Grilled Chicken))

  • Per serving:
  • 469 kcal ,
  • 32 g fat
  • (10 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 153 mg chol. ,
  • 679 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 39 g pro.
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4 Ratings

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